I’m a big fan of soup – and it’s an easy way of getting the children to eat up more vegetables – so this recipe is a winner twice over. I used a lot more cayenne pepper than the original recipe suggested to spice things up – and I resisted reaching for my immersion blender and was glad I did. Filling and satisfying.
Tomato Minestrone Soup
2 cups vegetable broth
1/4 cup chopped Vidalia onion
1/8 cup chopped celery
1/2 cup peeled and diced sweet potato
1 cup chopped tomatoes (I like Pomi – no hidden salt, sugar or additives)
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 cup steamed fresh spinach
1 cup chopped and steamed kale
Fresh ground black pepper
¼ teaspoon cayenne pepper
Makes 2 generous servings of 8 ounces each
1. Place ¼ cup vegetable broth in a large saucepan over medium heat. When the broth starts to boil add the onion, celery and sweet potatoes and sweat from about 8 minutes.
2. When the stock has almost disappeared and the vegetables are beginning to brown add the tomatoes and the remaining stock. Bring to a boil and then reduce heat to a simmer until vegetables are soft.
3. Season with black pepper and cayenne pepper.
4. Add the basil, parsley, chives, spinach and kale and simmer for 5 minutes.
5. Measure out the 8 ounce portions and serve in large white soup bowls.